Barley Free Spicy Garlic Edamame
Edamame is one of those snacks that feels effortlessly cool, and this spicy garlic version takes it from simple to seriously addictive. The pods get boiled until bright green and tender, then tossed in a hot skillet with olive oil, fresh garlic, grated ginger, and red pepper flakes — the kind of combination that fills your kitchen with an aroma that's hard to resist. A quick sauce of tamari and honey adds a savory-sweet gloss, and a squeeze of fresh lime juice at the end cuts right through the richness. Every ingredient here is naturally free of barley and barley derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your snack. The tamari is a smart swap for traditional soy sauce, which can sometimes contain wheat or grain fillers, keeping the whole dish clean and straightforward. Scatter some sesame seeds on top and you've got a dish that looks like it came from a trendy izakaya but came together in your own kitchen in minutes. It works as a starter, a party snack, or honestly just something to pick at while you're figuring out the rest of dinner.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in the shell
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp tamari
- 1 tsp honey
- 1 tbsp fresh lime juice
- ½ tsp flaky sea salt, or to taste
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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